Purpose: The color changes in red pepper during far infrared drying were studied in order to establish a color change model. Methods: The far infrared drying experiments of red pepper were conducted at two temperature levels of 60, 70℃ and two air velocity levels of 0.6 and 0.8 m/s. The results were compared with the hot-air drying method. The surface color changes parameters of red pepper were measured qualitatively based on L (lightness), a (redness), b (yellowness) and total color changes (ΔE). The goodness of fit of model was estimated using the coefficient of determination (R2), the root mean square error (RMSE), the mean relative percent error (P) and the reduced chi-square (χ2). Results: The results show that an increase in drying temperature and air velocity resulted in a decrease in drying time, the values of L (lightness) and a (redness) decreased with drying time during far infrared drying. The developed model showed higher R2 values and lower RMSE, P and χ2 values. Conclusions: The model in this study could be beneficial to describe the color changes of red pepper by far infrared drying.